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1/4 c. finely chopped onions
1 tbsp. butter
1/2 c. creamy peanut butter
2 1/4 c. milk
1 can condensed cream of chicken soup (10 3/4 oz.)
1/4 c. chopped salted peanuts
Saute onion in butter until soft but not brown in large saucepan. Stir in peanut butter and cook slowly, stirring several times 1 to 2 minutes. Stir in milk and soup. Heat slowly just until hot (do not boil). Stir in peanuts. Ladle into tureen or soup cups. May be garnished with peanuts, parsley and paprika. Makes 8 servings.
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